Easy Lentil Stew with brown rice

Sat Oct 13, 2007 10:12 pm
Comments: 0 Views: 1536

This is a perfect meal to make when your imaginative state is low and all you want is a simple, healthy, (cheap!) and tasty meal. I like to throw in whatever is in the fridge within reason, this time some smoked sausage provided a good base for taste along with carrots and onions. I make some variation on this lentils/bean stew over brown rice topped with salsa and sour cream quite often and I really don't get tired of it; it's so easy to vary with various fresh herbs, vegetables, and different kinds of additions.

My favorite kind of lentils is definitely lentils de puy (they are sometimes called small lentils, or green lentils), they have such a good clean flavor, but regular brown lentils (which I used this time) or red lentils also works nicely. I also like to use different kinds of beans which I certainly use if I have some on hand (I prefer to boil my own, although cans always work in a pinch.) Another nice option is chickpeas - I really love chickpeas, they have such a wonderful nutty flavor and always taste so comforting and good. Anyway, this recipe is just a base to go off from, certainly switch and play around with various ingredients.

2 servings:


  • Oil
  • 1/3 cup of dried lentils
  • 1 sausage, cut in pieces (a few slices of bacon would be a nice alternative)
  • 1/2 onion, chopped
  • 1 carrot, peeled and chopped
  • 3 garlic cloves, chopped
  • about 1 1/2 cup of water
  • fresh cilantro, chopped (or fresh parsley, basil or whatever fresh herbs you've got on hand)


  • 1/2 bullion cube
  • 2 dried bay leaves
  • 1 tbsp of chili powder
  • 1 tsp of cumin
  • 1 tsp of paprika
  • 1 tbsp of dried herbs
  • 1/2 tsp of cayenne pepper

Start with putting on the brown rice. In a separate larger sautee pan heat up some oil and start sauteing the onion and carrot. Add the bay leaves and add the sausage pieces after a few minutes. Add the dried lentils and continue to sautee for another minute before adding the water, then add the bullion cube and most of the spices (save a little for the last few minutes to add some extra punch.) Put on a lid and let cook for about 20 minutes on low heat. Check back on your lentils, see if they need any more liquid, add the garlic and taste to see if the lentils need to cook any more. Season to taste and possibly let cook for a few more minutes. Add the fresh herbs right before serving.

Serve over brown rice, with some shredded cheese, salsa and sour cream.

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